Cold Cut Cutlery Caters to a Snack-Style Supper of Cured Foods

The standard Western three-piece set of eating utensils is certainly versatile; however, the designer of Cold Cut Cutlery wished to create silverware that would be optimized for meals served in the Austrian and German traditions. The classic cold supper of pickles, bread and cured meats is best approached with the particular dexterity afforded by this special fork and knife.

The fork that Mathias Hahn designed has three prongs instead of four, with one cleft narrower and deeper than the other. This unusual asymmetry encourages the use of the utensil on a tilt so that cold cuts and vegetables can be easily skewered on a wooden board. The blade of the Cold Cut Cutlery set is ideal for buttering bread and dividing up tastings with this shared style of dinner.